REVIEW: WORK SHARP CULINARY E5 KITCHEN KNIFE SHARPENER

WIRED | 5/10/2019 | Joe Ray
Click For Photo: https://media.wired.com/photos/5cccc37001925250f404c3ea/191:100/pass/Sharp-MAIN-e5_hero_2.jpg

For all of our fetishization of knives in the kitchen—and the sometimes incredible amount of money we pay for them—keeping them sharp can be less than appealing.

Part of this is presentation. Sharpening stones look like tools more suited for use on a workbench than a kitchen countertop. Ditto electric sharpeners, like the offerings from highly regarded manufacturer Chef's Choice. Plus, they seem to require technical skills beyond the chopping and slicing more familiar to a weeknight chef.

Chef - Knife - Cousin - Creators - E5

Still, a sharp $100 chef's knife will easily outperform its neglected $400 cousin, and perhaps this is where the creators of the new E5 Electric Knife Sharpener from Work Sharp Culinary hope they can carve out a niche. Fairly compact and quite clever, the Work Sharp spins a sharpening belt that allows you to sharpen a dull knife or simply keep sharp knives slicing optimally. Buy a coarse belt and you can take the dings off of a blade that's weathered a decade of neglect in the utensil drawer. Try a finer grit to polish your edge.

The Work Sharp E5 is a clever product built in a way that strips some of the intimidation away from sharpening.

Knife - Sharpener - Reminiscent - Body - K9

If you've ever looked into buying a knife sharpener, you'll likely recognize that this one looks different, perhaps reminiscent of the body of K9, the robot dog from Doctor Who. I first noticed the product at a hipster-populated trade show booth in Chicago, yet I'd later discover other wings of the company that feature more of a "TV Special Offer" vibe.

I have a feeling that there's been a bit of reverse mission creep from that “as seen on TV” side, and before I get into the nitty gritty of the testing, I need to point out some trickery. When I first started researching Work Sharp's E5, I went...
(Excerpt) Read more at: WIRED
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